Cooking with Beer! - Pizza Dough

As you may know, cooking with beer has become a hobby of mine. It all started with baking pizza one day with a can of crappy American beer because the yeast went bad, two years earlier.
I was hungry after a social, so I decided to make beer-based pizza again. I'm a very picky eater, I don't eat pepperoni pizza (nor most pizza toppings), so I decided on bacon. I cooked up two slices of bacon, topped the dough sauce & cheese and cooked it. This was one of the better pizzas I ever made, the bread was slightly dense, but it was tasty. I would so make this again one day.

I found this incredibly easy recipe on the Food Network website, and used that as the pizza dough recipe.
Here's the recipe:

3 cups unbleached flour

1 tablespoon baking powder

1/2 teaspoon salt

1 bottle or can of beer (I'm not even going to say what I used)

A dab of oil for greasing the pan.

For toppings & cheese, do what you like most. It usually takes 15-20 minutes to cook at 350F, I recommend checking on it every 5 minutes.
How did it turn out? Pretty damned tasty. One of the best pizzas I've ever made, the beer is slightly noticeable in the pizza dough, and helps give it a better crunch than if I were to use yeast + water. I'll certainly make this again, and again, and again. The dough is a fairly simple recipe, and even doable if you've had a few beers in you, but I don't recommend you doing this when you had 6 Unibroues in you, at 3AM.

Cody Lobreau

Welcome to BeerCrank.ca! I'm a bit obsessed about craft beer, especially Canadian craft beer so I mainly review Canadian beer but I love to try beer from all over the world as well. My goal is to help influence the casual beer drinker to go out and expand their beer palate one way or another. Feel free to send some feedback!
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